Use: The Wyandotte is another hardy dual-purpose breed developed for meat and egg production. They tolerate cold weather well with their Rose combs less prone to freezing. They are prolific layers of brown eggs and dress well as broilers.
History: The original variety, Silver Laced was first admitted to the American Standard of Perfection in 1883. They were developed in New York state originally known as ‘American Sebrights’ because of their color pattern, their name was later changed to Wyandotte after an Indian tribe indigenous to upstate New York and Canada. Other varieties were later developed and admitted to the Standard. Golden Laced were developed in Wisconsin and known regionally as “Winnebagos.” The Columbian pattern was first exhibited at the 1893 at the Columbian Exposition at the Chicago World’s Fair and admitted to the Standard in 1905. They are in the American Class.
Conformation: Wyandottes are a medium-weight breed with yellow skin. They have a rounded appearance with a short back and tail as well as loose, fluffy feathering that lends to their round shape. They are available in Silver Laced, Golden Laced, White, Buff, Black, Partridge, Columbian, Silver Penciled and Blue. Blue Laced Red is also an increasingly popular non-standard variety. All varieties have a Rose comb. Standard Weights: Cock: 8 ½ lbs, Cockerel: 7 ½ lbs, Hen: 6 ½ lbs, Pullet: 5 ½ lbs.
Special Considerations/Notes: Wyandottes are among the most popular breeds for small farm production, Silver Laced and White being most common varieties. Their hardiness and Rose comb makes them a good choice for colder climates.